Join the IFT Intermountain Section for a lunch & learn at the Food Technology Center in Caldwell, Idaho, highlighting practical approaches to scaling food products from concept to commercialization. The program will feature perspectives from facility leadership, a technical equipment consultant, an early-stage product developer, and a successful brand that transitioned to co-packing.

Following the presentations, attendees will have the opportunity to explore the facility through guided tours and interactive kitchen sessions, along with visits to on-site winery and granola operations. Food samples and lunch will be provided, offering a chance to experience products developed within this ecosystem while networking with peers across R&D, QA, and industry roles.

Speakers

Joshua Bevan — Food Technology Center

Topic - Building a Sustainable Food Innovation Ecosystem

An overview of the Food Technology Center’s mission, pilot-scale processing capabilities, and how shared-use infrastructure, technical services, and GLP processing can support both startup and established food businesses.

Bio

Joshua Bevan is Director of the Food Technology Center at the University of Idaho, where he leads programs focused on pilot-scale food processing, product commercialization, and industry partnerships. With more than 20 years of experience in food safety, regulatory compliance, product development, and process improvement, his work centers on helping food businesses bridge the gap between concept development and scalable production through practical, process-driven solutions. He is a past Chair of the Intermountain Section of the Institute of Food Technologists and a lead instructor for FSPCA Preventive Controls for Human Food.

Bill Scott — R.L. Scott & Associates, Inc.

Topic-Avoiding Costly Mistakes in Food Startup Scale-Up

Common pitfalls encountered by food startups when selecting equipment, designing process flow, and planning for production growth, along with practical strategies for scaling efficiently.

Bio

Bill Scott works with food startups, commercial kitchens, and processors on equipment selection, facility planning, and process optimization. His experience includes helping emerging food businesses avoid costly equipment and infrastructure mistakes during scale-up.

Jan Zarr — Oma & Popie’s

Topic-Launching a Product in a Shared-Use Kitchen

A firsthand perspective on developing and growing a food business within a shared-use production environment, including lessons learned and operational challenges.

Bio

Jan Zarr is the founder of Oma and Popie’s, a specialty food business producing marinade and sauce products in the Food Technology Center’s commercial kitchen facility.

David McCown — Treasure Valley Salsa

Topic- From Startup to Co-Packer: A Growth Story

Lessons learned transitioning from small-scale production to partnering with a commercial co-packer, including scale-up considerations, product consistency, and growth challenges.

Bio

David McCown is the founder of Treasure Valley Salsa, a food brand that began in a shared-use kitchen environment and successfully transitioned to commercial co-packing operations.

Why Attend Lunch and Learn?

Gain practical insight into scaling food products from concept to commercialization

Learn from real-world startup and scale-up experiences

Network with professionals across R&D, QA, operations, and industry support roles

Tour an active food innovation ecosystem including pilot processing, wineries, and a granola operation

Experience interactive kitchen sessions and product sampling

AGENDA

10:00 AM – Welcome & Introductions

10:10 AM – Avoiding Costly Mistakes in Food Startup Scale-Up
Bill Scott, RL Scott & Associates

10:25 AM – Building a Sustainable Food Innovation Ecosystem
Joshua Bevan, University of Idaho Food Technology Center

10:40 AM – From Startup to Co-Packer: Lessons Learned Building Oma & Popie’s
Jan Zarr, Founder, Oma & Popie’s

10:55 AM – Launching a Food Business in a Shared-Use Kitchen
David McCown, Owner, Treasure Valley Salsa

11:10 AM – Building Community Through Food & Beverage Entrepreneurship
Nick Boban, Owner, Craft Lounge and House Made

11:25 AM – Speaker Panel Discussion & Audience Q&A

11:45 AM – Networking Break

12:00 PM – Lunch, Networking & Product Sampling

12:45 PM – Facility Tours, Demonstrations & Networking

Explore:
• Food Technology Center
• Veer Wine Project
• Hat Ranch Winery
• Nature’s Indulgence Granola

Product Sampling:
• Leo’s Pizza
• Oma & Popie’s Wings

2:00 PM – Event Concludes